CHERRY LEMON LIMEADE CAKE

Cherry Lemon Limeade Cake image

Provided by Robin Lieneke

Categories Cakes

Time 45m

Number Of Ingredients 21

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CAKE
2 c self rising flour (or use all purpose and add 2 teaspoons of baking powder)
2 c sugar
1 tsp baking soda
1 tsp salt
1/2 c butter, melted (1 stick)
1/2 c real mayonnaise
1/3 c lemon and lime juice (juice from one lemon and one lime)
2/3 c sweetened cherry juice or cherry vodka
zest from one lemon and one lime
4 eggs
1/2 c vanilla almond milk or regular milk (i use unsweetened)
2 tsp pure vanilla extract
FROSTING
1/2 c butter, room temperature ( 1stick)
1 pkg cream cheese 8 oz., softened
1 Tbsp cherry juice or cherry vodka
juice & zest from 1 lemon and 1 lime
3 c powdered sugar
1 tsp vanilla extract
1 can(s) cherry pie filling

Steps:

1. Mix flour, baking soda and salt to combine. Add remaining ingredients and mix on medium speed till smooth.
2. Preheat oven to 350 degrees. Spray 3 8 inch round cake pans with butter flavor no stick spray and line the bottom with parchment paper. Pour batter evenly into the 3 pans and tap to remove air bubbles.
3. Bake for 30 - 35 minutes on center oven rack. Turn or rotate pans to make sure they cook evenly.
4. Let cakes cool about 15 minutes in the pans. Loosen the sides by running a butter knife around the pan. Invert one cake onto cake plate and invert the other two on a wire rack, remove parchment paper and cool completely.
5. To make the frosting: Whip all ingredients except cherry pie filling and one tsp. of the zest together until light and fluffy. Adjust powdered sugar amount if needed.
6. Frost bottom layer then place layer on top of bottom and repeat till all three layers are frosted. Spoon cherry pie filling on top of cake and sprinkle with reserved zest. Serve with whipped cream if desired.